Monday, July 27, 2015

Zucchini Bruschetta

Yesterday I mentioned that I had been out in the garden cleaning up weeds when I discovered tomatoes.  Not only were tomatoes found, but a zucchini was hiding in there too.  It's gigantic!
So, I though I would hop down Memory Lane, this Monday, and re-share one of my favorite ways to use zucchini.

Straight from the garden to your table.  Zucchini Bruschetta can be used as a refreshing appetizer or as a light lunch.  Ribbons of zucchini sitting on top of goat cheese topped crostinis.  Just add some sun dried tomato on top.  Talk about a flavor packed crostini!

Toasted crostini...

creamy goat cheese...

ribbons of refreshing zucchini...

topped with the zing of chopped sun dried tomatoes.  The ordinary taken to the extraordinary!

1 loaf  Italian bread, sliced in 1/2" slices
1 medium sized zucchini 
1 8oz goat cheese
1 jar sun dried tomatoes, chopped
sea salt
Preheat oven to 350 degrees.  Place each slide of bread, face down, onto a baking sheet.  Bake at 350 degrees for 4-5 minutes or until crispy.  Remove from oven.  Meanwhile, use a peeler to create ribbons of zucchini.  On each slice of toasted bread, spread on some goat cheese.  Top the goat cheese with ribbons of zucchini and chopped sun dried tomato.  Sprinkle each with some sea salt.

Gotta check this recipe out!
Go peek into your garden and see what you find.

Celebrate the little things that make life sweet,
You may also like:
Zucchini Tempura with Tzatziki Sauce

Zucchini Pizza Bites

Farmer's Market Veggie Pizza

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